Waffles and Pancakes!

Let's see them folks! Share your best recipes for either and a photo if you have them. All the variations welcome. This should be fun!

It's always Breakfast Time with my 2yr old so I'd love to see what everyone has to offer.

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Comments

nick.pmallon

My go to Belgian style waffles:

2C AP Flour, 3/4C Sugar, 3 1/2tsp Baking Powder, 2 Eggs (separated), 1 1/2C Milk, 1C Butter(melted), 1tsp Vanilla extract.

In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.

Very buttery and sweet these get a little crunch to them when the sugar caramelizes and all they really need is blueberries or sliced strawberries on top.

mike.minasian

Liege style beligan waffles: http://liegewaffle.wordpress.com/liege-waffle-recipe-liege-gaufre-recette/

Oatmeal Griddle cakes: http://smittenkitchen.com/blog/2010/05/oatmeal-pancakes/

I make a cinnamon honey butter with these.

Both are fantastic!

Pics of my renditions:

tarrosion

I make a lot of simple buttermilk pancakes for breakfast...and dinner. My usual recipe is: 70g AP flour, 23g buttermilk powder, 10g sugar, 2g salt, 1/4t baking soda, 1/2t baking powder, 1T melted butter, 1 egg, ~100g water. Wet and dry separately, then gently combine.

But really my fascination is with very large pancakes. The above makes one. I've tried doing a double sized pancake which is twice the above, but it's really hard to flip (too heavy for me to flip using just the skillet, and a regular spatula under the middle makes it collapse under its weight). I also tried baking in the oven, but it was pretty dry. Open to suggestions!

Here's a picture from several years ago. I guess I don't take many pictures of my everyday breakfast!

I like to think recent efforts are prettier. The above recipe makes a fairly wet batter which uses the sides of a skillet (12" is nice) for support.

For a little extra indulgence, heavily butter the skillet before putting the batter in and let that grease brown a bit. You get nice flavor and one side of the pancake will be pleasantly crispy.

Matt_67991

I do these guys a bunch

http://smittenkitchen.com/blog/2013/05/essential-raised-waffles/

ParkerCook_66639

The first thing I did when I got my whipping siphon was put pancake batter through it to see the difference it made in pancakes. In this picture the pancake on the left was normal while the pancake on the right was from the whipping siphon.

The picture above is the pancake that was put through the siphon, while the pancake below was cooked normally.

Another pancake through the siphon

It was a pretty cool experiment to do.

tshewman

Roasted Banana Walnut pancakes. Roast 2 bananas until outside is black (about 30 min on 350F). Weight 50g roasted bananas. Combine with 75 g freeze dried bananas and 125g milk in a pot. Simmer until freeze dried bananas are soft. Blend and pass through a sieve to make banana pudding. Make walnut milk pudding by combining walnuts and milk (~500g) , bring to a simmer and allow to infuse over night. Blend walnuts and milk in a blender for about 3 minutes and strain through 3-4 layers cheesecloth through a sieve (at least 4 hours) until you have a cup of walnut milk. Combine 200g Walnut milk with 8g agar agar in a small pot. bring to a boil for 90 seconds. Poor into remainder of walnut milk. Combine and pass through sieve into a shallow container. Place in fridge until set (at least an hour). Once set, cut into small pieces and blend on high until smooth and pass through sieve. Combine walnut milk, banana pudding, add 130G flour, 30 grams sugar, 11.5g baking powder in a blender. Blend and add 125g milk. Pass through sieve into whipping siphon, 2 charges (1L), and dispense when desired into hot pan with or without mold. Top with favorite toppings.